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Ultra-Moist Brown Butter Banana Bread with Espresso Glaze

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This ultra-moist banana bread features rich brown butter and a subtle espresso glaze, delivering a tender crumb and a sophisticated flavor twist that elevates classic banana bread.

Ingredients

Scale
  • 3–4 ripe bananas, mashed
  • ½ cup (115g) unsalted butter, browned and cooled slightly
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)
  • For the Espresso Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon brewed espresso or strong coffee, cooled
  • 1 teaspoon vanilla extract
  • 1–2 teaspoons milk or cream (optional)

Instructions

  1. Brown the butter: In a medium saucepan, melt ½ cup (115g) unsalted butter over medium heat. Stir frequently as it foams and starts to turn golden brown, about 4-6 minutes. Once browned, transfer butter to a heat-safe bowl to cool slightly.
  2. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch (23×13 cm) loaf pan or line it with parchment paper.
  3. Mash the bananas in a large bowl until mostly smooth, leaving a few small lumps for texture.
  4. Add ¾ cup granulated sugar and ½ cup light brown sugar to the bananas. Beat in 2 large eggs and 1 teaspoon vanilla extract until combined.
  5. Slowly pour the cooled brown butter into the banana mixture, stirring gently to incorporate.
  6. In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon ground cinnamon (if using).
  7. Gradually add the dry ingredients to the banana mixture, folding gently just until combined. Avoid overmixing.
  8. Pour batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Check at 60 minutes and tent with foil if browning too fast.
  10. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. Make the espresso glaze: Whisk together 1 cup powdered sugar, 1 tablespoon cooled brewed espresso, and 1 teaspoon vanilla extract. Add milk or cream 1 teaspoon at a time if glaze is too thick.
  12. Drizzle the espresso glaze over the cooled banana bread and let it set for 10-15 minutes before slicing.

Notes

Use a light-colored pan to brown butter for better color visibility. Avoid overmixing the batter to keep the bread tender. Use very ripe bananas for best flavor. Glaze can be drizzled on individual slices just before serving for a fresher espresso taste. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. For dairy-free, use coconut oil or vegan butter instead of butter.

Nutrition

Keywords: banana bread, brown butter, espresso glaze, moist banana bread, easy banana bread recipe, quick banana bread, dessert, breakfast bread

Find it online: https://lyrafeast.com/ultra-moist-brown-butter-banana-bread-with-espresso-glaze-easy-recipe/